Zim’s Pasta Salad Recipe

Zim’s Pasta Salad Recipe


Zim’s Pasta Salad

by Robin Harvey

I’m lucky enough to work in a place filled with food. I don’t worry much about what I’ll be eating for lunch everyday. Now my girlfriend doesn’t have this luxury and as a result I end up making a lot of cold lunches that will last her a few days. Below you’ll find my pasta salad recipe highlighting Zim’s warm artisan vinegar & extra virgin olive oil infused with tangerine and blood orange as well as Shatto Dill Cheese Curds.


  • 1/3 cup Zim’s Vim Balsamic Vinegar & Olive Oil
  • 3 cloves garlic minced
  • 1 egg yoke
  • 1 tsp salt


  • 3 carrots
  • 5 celery stocks
  • 2 shallots
  • 1/2 bag Shatto dill cheese curds
  • 1 bundle of chard
  • 1 can black olives


  1. Cook 1 box of pasta, drain and cool
  2. Whisk sauce ingredients to blend
  3. Combine pasta, sauce, and all additional chopped ingredients. Salt & pepper to taste.
  4. Place in fridge for 24 hours